Sweet pies with sorrel

Of all the spring greens that delight us with their usefulness, sorrel is perhaps the most juicy and tasty. And how can you not resist baking and frying sweet pies with sorrel, since the dough can be purchased, and the inside grows in the country or is waiting for you in the hands of grandmothers at the market.

Before you start preparing sweet pies with sorrel, you need to prepare the sorrel. Thoroughly wash the leaves under running water on both sides. Do not overdo it with this procedure, because sorrel grows close to the ground, isn’t it enough to get on it while it was sitting in the garden bed! Then cut off the thick parts, they are much rougher and more sour than the leaves.

Chop the sorrel and either scald it with boiling water, or simmer it in a frying pan with a small addition of water so that the whole mass settles and becomes soft. Place the sorrel in a sieve to drain excess moisture and mix with sugar. You can, of course, wrap raw sorrel with sugar in the dough, but then the inside of the pies will be very juicy and moist, and may leak during frying or baking. There is one secret: to prevent the juice from leaking out of the inside, add a little starch to the sorrel.

Sweet pies with sorrel can be made with any kind of dough. If you like to tinker with flour, prepare yeast or unleavened dough according to your liking, but no, buy ready-made dough. It will be delicious in any case!

Fried pies with sorrel from unleavened dough

Ingredients:
600 ml kefir,
700 g flour,
8 tbsp.
vegetable oil, 1 tsp.
salt, 1-2 tsp.
sugar, 2 tsp.
soda (preferably a bag of baking powder). Interior:
2 bunches of sorrel,
100 g sugar.

Preparation:
Prepare the sorrel: wash, chop and scald so that the leaves change color and decrease in volume. Mix with sugar and leave to cool. Meanwhile, combine all the watery ingredients, stir well and add all the dry ingredients to them. The flour must be sifted, preferably twice. Knead a soft, non-stick dough. Cover the finished dough with a towel and let rest for about 15 minutes. Then divide into uniform pieces, from the indicated amount you will get 12-15 pies. Roll out the pieces of dough or mash them into circles, place the filling of sorrel with sugar in the center and pinch the edges. Place the pie on a floured board, seam side down. When you have made all the pies, pour about 1 cm of oil into a large frying pan. Heat it and place the pies at a certain distance from each other, because the pies grow in volume when frying. Place fried pies on paper towels to remove excess oil.

Yeast pies with sorrel

Ingredients:
3 cups.
flour, 1 packet of dry yeast,
2 tbsp.
sugar, 300 ml milk,
1 tsp.
salt, 1/3 cup.
vegetable oil. Inside:
500-600 g sorrel,
1 cup.
sugar, 2 tbsp. starch.

Preparation:
For the dough, mix two tablespoons of sugar, three tablespoons of flour and dry yeast in warm milk, stir and leave in a warm place. When the yeast wakes up, pour in vegetable oil, add salt, stir and add sifted flour in small portions, kneading a soft dough. While the dough is rising, wash the sorrel well, shake off the water, chop it finely and remember well with your hands so that the sorrel releases its juice and decreases in volume. Add sugar and starch and stir thoroughly. Sorrel gives a lot of juice! Knead the risen dough, divide it into pieces, and roll them into flat cakes. Place the filling on each flatbread and mold the edges, pinching them well. Place the finished pies on a baking sheet lined with baking paper. Preheat the oven to 180°C. When it warms up, brush the pies with a scrambled egg or sweet water and bake until golden brown, for 20-25 minutes.

Puff pastry pies with sorrel

Ingredients:
500 g of ready-made puff pastry,
2 bunches of sorrel,
4 tbsp.
sugar, 1 tbsp.
honey, ½ tsp.
black tea, a pinch of turmeric,
flour.

Preparation:
Wash the sorrel, cut it and scald it. Mix with sugar, you can add starch. Thaw the dough, roll it into a rectangular layer and cut into 8 rectangles. Place the filling on one half of the rectangle, cover with the other half and press the edges with a fork. Place the puff pastries on a baking tray lined with baking paper. Brew tea in ¼ cup. boiling water, add honey and turmeric and grease the pies on a baking sheet with the acquired consistency. Bake at 200°C until golden brown, about 20 minutes.

Fried pies with sorrel on sour cream dough

Ingredients:
1 kg flour,
400 g sour cream,
2 eggs,
1 tsp.
soda, 1 tsp.
salt, 700-800 g sorrel,
1 cup. Sahara.

Preparation:
For the dough, sift the flour into a bowl, add salt and soda, stir, then pour in the sour cream and eggs. Knead the dough and leave it under a towel on the table for 20-30 minutes. Prepare the sorrel, stew or scald, mix with sugar. Pinch off pieces from the finished dough, roll them into flat cakes, add the filling and make pies, carefully pinching the edges. Fry the pies in a frying pan with hot vegetable oil until golden brown on both sides. Place pies on paper towels to remove excess oil.

Butter pies with sorrel

Ingredients:
500 g flour,
3 eggs,
200 g sour cream,
100 ml vegetable oil,
3 tbsp.
sugar, 1 tsp.
salt, 1.5 tsp.
dry yeast. For the inside:
350-400 g sorrel,
100 g butter,
3-4 tbsp.
sugar, 1 yolk.

Preparation:
For the dough, combine all the watery ingredients and mix well. Mix the dry ingredients too, don’t forget to sift the flour. Knead into a soft, non-stick dough, place in a bowl and cover with cling film. Leave to rise in a warm place for an hour. Then knead and let rise again. Meanwhile, prepare the filling. Wash the sorrel well and cut it with a knife. Throw away the thick trunks, they will not be useful. Melt the butter in a frying pan and place the sorrel in it. Simmer, stirring, until color changes and volume is lost. Stir and let cool. Knead the finished dough again, divide it into 15-16 pieces, roll any of them into a flat cake. Place the filling, sprinkle with a teaspoon of sugar and pinch the edges. Place the finished pies, seam side down, on a baking sheet lined with baking paper and let rest for a while. The pies will rise and space. Now they can be greased with yolk and put in the oven. Temperature 180°C. Bake for 20-25 minutes until golden brown.

Pies with sorrel

Yeast-free pies with sorrel

A common recipe for those who love sorrel. Very rich pies with juicy insides. When my daughter was a baby these were her favorite pies. And we called them “Lapti”. I think your children will be in ecstasy from them.

Pies with sorrel and apples

I present to your attention pies made from yeast dough on yogurt with milk and savory insides of sorrel with apples and cinnamon.

Narrow pastry pies with rice and herbs

Soft, thin dough and juicy, fragrant interior! Simple and very tasty! Help yourself!

Pies “Spring”

Yes, yes, spring ones are on the autumn table. And because they are with sorrel, one of the first spring greenfinches. Tasty, vitamin-packed, not overdone. I invite you to tea.

Pies with spring entrails

Soft pies with insides made from various greens

Pies with sorrel and plum

Savory pies with unique insides

Pies with rice, egg and sorrel

Very easy to make pies! The main thing, everything is at hand - the freshest greens from the garden, the freshest eggs, and of course, rice TM “Mistral”! I invite you to the table! Try it!

Pies with sorrel . Pies with sorrel are homemade pastries that can be quickly prepared, and besides, they contain the necessary ingredient - sorrel itself, which contains a huge amount of vitamins.

The dough for sorrel pies can be very different - kefir with baking soda or baking powder, yeast dough, unsweetened yeast dough.

Depending on whether you plan to fry the pies in a frying pan or bake them in the oven, the choice of dough for the pies also depends.

The interior of sorrel pies is usually sweet. Sugar is added to the painstakingly washed and randomly chopped sorrel; you can also add, if desired, chopped rhubarb, pieces of fruit - apples, plums, pears.

Sorrel is a green sour taste, so to prevent pies with it from being too sour, you should add a sweet ingredient to the filling - sugar, honey, sweet fruits, dried fruits.

Some housewives prefer not to make sweet pies with sorrel. In this case, chopped greens are added to the minced meat and meat pies with sorrel are made in unsalted yeast or unleavened dough.

Ready-made sorrel pies should be baked on a baking sheet, covered with baking paper (or greased with oil), you can also fry the pies in a frying pan on both sides, adding vegetable oil, or deep-fry the pies until golden brown.

Ready-made pies with sorrel, if the inside is made sweet, are sprinkled with sweet powder and served to the table for tea.

Pies with sorrel entrails

Wheat flour – 500 grams
Chicken eggs – 3 pieces
Drink (yogurt) – 200 ml
Water – 50 ml
Yeast – 1 sachet (11 grams)
Olive oil – 100 ml
Sugar – 75 grams
Salt – 1 teaspoon

Sorrel – 300 grams
Butter – 100 grams
Sugar – 100 grams
Egg – 1 piece

Pies are not only a savory pastry product, but also a good way to get the whole family together and prepare a portion of homemade pastries. After all, nothing brings family together like doing something together.

The pastry is made using puff pastry, lean, yeast, with the addition of sweet or salty interior. And in order to amaze everyone with an unusual dish, you can prepare unrivaled pies with sorrel from frisky dough. The soft base and sweet and sour interior make the pies extraordinary and incredibly fragrant. Pies with sorrel are especially popular in the Urals, where they have been baked for generations, passing the recipe down from generation to generation.

It is important that such baked goods are also healthy and easy. After all, dishes with the addition of sorrel leaves contain carotene, ascorbic acid, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, potassium, calcium, magnesium. Eating sorrel activates the liver, improves the activity of the intestinal tract, and normalizes digestion. Therefore, it is better to create such pies in the oven, eliminating the harmful effects of fried goods on the body. But for guests who arrive at one point, you can serve frisky pies made from puff pastry with sorrel.

Making yeast dough for pies

To make sweet pies with sorrel, you must first prepare all the ingredients for the dough. It is important that the drink, water, eggs and olive oil are at room temperature. The flour needs to be sifted through a sieve (preferably twice). After this, you can move on to creating the dough.

Take a small bowl, pour warm water into it, add yeast.
Measure out one teaspoon of sugar and three tablespoons of flour and take one packet of dry instant active yeast.
Pour the bulk ingredients into the bowl as well.
Stir the resulting mixture well.
Move the dough to a warm space for 25 minutes, for example, in a bath of water or place it next to a switched on stove.

To quickly and comfortably create a dough, you can use a bread maker.

First pour water into the bowl of the device, then add the measured amount of sugar and flour and yeast.
Set the “Dough” mode. After 40 minutes, the dough should be covered with a foamy cap, revived and bubbling.
10 minutes before the end of the program, you can start making yeast dough for pies with sorrel.
Using a blender or whisk, beat the eggs with the remaining sugar well for 5-7 minutes.
Pour the sifted flour into a deep bowl. After this, add the egg mixture and a warm drink to the flour. Mix the resulting base well.

When the dough has risen, stir it into the bowl with the rest of the ingredients. Sprinkle salt around the entire perimeter of the dough.
Then add warm milk evenly, stirring the mixture constantly.
The dough for pies with sorrel in the oven will turn out soft, flexible and light. To speed up the dough kneading process, the base can be wrapped in a plastic bag and kept warm for 20 minutes. During this period of time, the flour will perfectly absorb milk and form gluten.
Divide the oil into several parts. Mix olive or vegetable oil into the dough evenly in portions.
Next, place the dough on the table and start kneading. At the same time, the table should be dry, unstained and without flour.
According to the proposed recipe, knead the dough for pies with sorrel for at least 10-15 minutes. The dough may stick to your hands or the table.
Then the yeast base must be placed in a warm space for 1-1.5 hours. Completely remove it from the slow cooker and set the “Dough” mode. After time, if all recipe criteria and quantities of ingredients are met, the base of yeast dough for pies will double.
Then you need to carefully remove it from the bowl or bowl of the multicooker, knead it and put it back in the heat for another 60-80 minutes.

When the dough has risen for the second time, you can lay it out on a floured surface and move on to forming the pies themselves. To do this, pinch off a piece of dough and roll it into a smooth ball. Cover the purchased dough “balls” with cling film and remove for 10 minutes.

Sorrel interior for pies

It is better to create the sorrel filling for pies at the very last moment, while the dough is “resting” for preparatory layering. Thus, the sorrel remains fresh and juicy.

The sorrel itself must be carefully sorted out, washed and dried beforehand.
Then remove the thick trunks of the plant. Chop the ingredient into strips or chop with a knife.
The secret to the juicy interior for pies with sorrel is sautéing it in butter. To do this, melt a stick of butter in a frying pan over low heat. Add chopped sorrel into hot oil. The contents of the frying pan must be constantly stirred with a wooden spoon. When the greens change color, turn off the pan.
Then put the sorrel on a plate and cool.

The inside of sorrel pies is ready in just a couple of minutes. Next time you can make pies with sorrel entrails with the addition of eggs, boiled rice or grated cheese.

Pies with sorrel entrails in the oven

Fluffy, airy pies with sweet sorrel insides are made directly in the oven.

To do this, you need to heat the oven to a temperature of 190-200 degrees and prepare a baking sheet.
Roll out the formed dough balls into flat cakes.
Place the filling in the middle of the cake and sprinkle with a teaspoon of sugar.
Pinch the edges of the cake, flatten the workpiece itself on both sides, giving it an oval shape.
Place the pieces on a baking sheet, seam side down, brush with egg yolk and place in the oven.

Pies with sorrel in the oven will be ready in 25-30 minutes.

Fried pies with sorrel innards

Sweet fried pies with sorrel are a good option for quickly making your favorite pastry (a step-by-step recipe for the dish will help with this).

To do this, pour vegetable oil into the frying pan in an even layer (approximately 0.5 cm high).
Then heat the oil very well.
In order for the fried sorrel pies to be moderately baked, you only need to place them on a hot frying pan.
Fry the pieces for 10-15 minutes on each side.
Once the pieces are covered with a golden brown crust, they can be rolled. Ready-made fried pies with sorrel must be placed on a paper towel to remove excess fat.

Before serving, be sure to cool the baked goods, because scalding juice may leak out of a hot pie. It is better to serve sweet fried pies with sour cream or homemade kefir.